Name: Coconut Rice
Yield: 3

This Coconut Rice Recipe takes regular rice to the next level with rich, creamy coconut flavor, a hint of sweetness, and a burst of fresh lime!

author’s note

The Coconut Rice I Make Weekly!

This teriyaki chicken recipe has been a favorite on my site for years, but there is one comment I see over and over. People keep coming back for the coconut rice I use as the base. Honestly, it is the main reason I crave that recipe. There is just nothing like it.

I have been making coconut rice for years, and I knew it was time to give it its own post so it was easier to find. This coconut rice is truly the best I have had. So many versions turn out gluey or overly sticky, but this one is fluffy and reliable every single time.

I almost always keep a container in the fridge for fast dinners. It is amazing under dumplings, with cashew chicken, next to grilled chicken, spooned under saucy black beans, tucked into tacos, or turned into quick fried rice.

Ingredients

These 5 simple ingredients make the best Coconut Rice Recipe:

Ingredient	Notes & Tips
Basmati Rice	My go-to for light, fluffy rice. Skip rinsing so the ratios stay right.
Coconut Milk	Use full-fat for the best flavor and creaminess. Look in the international aisle. Imperial Dragon is a great option.
Salt	Brings out all the flavors. Don’t skip it.
Water	Balances the rich coconut milk and helps the rice cook evenly.
Lime Zest & Juice	Adds fresh flavor that pairs evenly with coconut.

Jazz Up Your Coconut Rice Recipe!

Keep it simple or try some of these fun add-ins:

Mango & Black Beans: Add diced mango and rinsed black beans.
Confetti Rice: mix in sautéed peppers, shredded carrots, or frozen peas.
Pineapple & Kidney Beans: Add diced pineapple with rinsed kidney beans.
Fresh Herbs: Sprinkle in chopped cilantro or parsley.
Nuts: Top with toasted macadamia nuts, almonds, or peanuts.
Golden Raisins: Add a handful while the rice cooks.

Coconut Rice Tips

Use Basmati Rice: It cooks up light and fluffy.
Let It Rest: After cooking, let the rice sit so it doesn’t clump or turn sticky.
Zest & Juice Tools: Use a grater for lime zest (skip the bitter white part) and a juicer for the lime.
Boil First: Make sure the liquids boil before turning the heat down.
Use Full-Fat Milk: Full-fat coconut milk makes it creamy and rich. Lite milk is too thin.

Adding lime zest and juice to the coconut rice.

Storage

Fridge: Cool rice, store in an airtight container for 4-6 days, and reheat in the microwave, stovetop, or oven.
Freezer: Freeze cooled rice in bags or containers for up to 6 months. Reheat in the microwave with a damp paper towel and stir as needed.